1-Step 1: Prepare Your Oven and Pan Preheat your oven to 350°F (177°C) and position the rack in the center. Thoroughly grease a standard 10-12 cup Bundt pan with butter or cooking spray, making sure to coat every crevice of the decorative pan. For extra insurance against sticking, dust the greased pan with a light coating of flour, tapping out excess. A well-prepared pan ensures your cake releases cleanly with all its beautiful details intact.

2-Step 2: Combine Dry Ingredients In a medium bowl, whisk together 3 cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking instead of stirring aerates the mixture and ensures even distribution of the leavening agents. Set this bowl aside while you prepare the wet ingredients. Proper measuring technique matters here spoon flour into measuring cups and level off rather than scooping directly, which can pack too much flour into the cup.

3-Step 3: Cream Butter, Sugar, and Zest In a large mixing bowl, beat 1 cup softened unsalted butter until creamy using an electric mixer on medium speed, about 2 minutes. Add 1 and 3/4 cups granulated sugar and 1 heaping tablespoon lemon zest, then beat on medium-high speed for 3-4 minutes until the mixture appears pale yellow and fluffy. This creaming process incorporates air bubbles that help the cake rise. Mix in 1/2 cup vegetable oil until fully combined. The oil keeps the cake moist while butter provides flavor and structure.

4-Step 4: Add Eggs and Flavorings Add 5 room-temperature eggs one at a time while mixing on low speed, allowing each egg to incorporate before adding the next. Scrape down the bowl as needed. Once all eggs are combined, add 1/2 cup room-temperature sour cream, 2 teaspoons vanilla extract, and 1 teaspoon coconut extract. Beat on medium-high speed for about 1 minute until the mixture looks smooth and creamy. Room temperature ingredients blend more easily and create a better emulsion for even baking.

5-Step 5: Incorporate Liquid and Dry Ingredients In a measuring cup or small bowl, whisk together 2/3 cup whole milk and 1/4 cup fresh lemon juice. This mixture will slightly curdle, creating a buttermilk-like consistency. Add the dry ingredients to your wet mixture in three parts, alternating with the milk-lemon mixture in two parts between them. Begin and end with dry ingredients. Mix on low speed and stop as soon as each addition disappears overmixing develops gluten and creates a tough cake. Gently fold in 1 cup sweetened shredded coconut using a spatula.

6-Step 6: Bake the Cake Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. Bake at 350°F for 55-65 minutes, checking at the 45-minute mark. If the top browns too quickly, tent a piece of aluminum foil loosely over the pan. The cake is done when a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs. The center should spring back when lightly touched.

7-Step 7: Cool and Invert Let the cake cool in the pan on a wire rack for exactly 2 hours this timing prevents the cake from sticking while ensuring it releases cleanly. After cooling, run a thin knife around the edges if needed, place your serving plate upside down over the pan, and flip both together. Lift the pan straight up. Allow the cake to cool completely before frosting, which takes approximately 1 additional hour. If you try to frost a warm cake, the frosting will melt and slide right off.

8-Step 8: Prepare the Lemon Cream Cheese Frosting While the cake finishes cooling, make your frosting. Beat 8 ounces softened full-fat cream cheese (block style, not tub) and 1/4 cup softened unsalted butter together on medium speed until completely smooth, about 2 minutes. Scrape the bowl once. With the mixer on low, add 2 cups confectioners’ sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla. Once incorporated, beat on high speed for 2-3 minutes until fluffy. Add more lemon juice (up to 1 additional tablespoon) if needed for spreadable consistency. The frosting should hold its shape but spread easily.

9-Step 9: Frost and Decorate Place your completely cooled cake on the serving platter. Using an offset icing spatula, spread the cream cheese frosting over the top and sides of the Bundt cake, working from the center outward. Don’t worry about perfection the coconut topping will cover any imperfections. Press 1 and 1/2 cups sweetened shredded coconut onto the frosting, creating a textured coating all over the cake. Form a nest shape in the center and pile it with 1-2 cups candy-coated chocolate eggs for the signature Easter look.

10-Step 10: Optional Toasted Coconut Variation For added flavor and visual interest, toast half or all of your coconut topping before decorating. Spread coconut on an ungreased baking sheet and bake at 300°F for 6-8 minutes, stirring every 2 minutes until golden brown. Cool completely before pressing onto the frosted cake. The toasted coconut adds nutty depth and creates a beautiful contrast against the white frosting.

11-Step 11: Serve and Enjoy Serve your easy Easter cake immediately at room temperature, or refrigerate for up to 24 hours if preparing ahead. If refrigerated, let the cake sit at room temperature for 30 minutes before serving for the best texture and flavor. The cake slices beautifully and serves approximately 12-16 people, making it perfect for holiday gatherings.